Cook1 hr 30 mins
This recipe comes from Food 911 on the Food Network. It is quite rich but the best one I have found. To cut back a little, I use skinless chicken pieces.
- 4 slices bacon
- 2 chicken breasts
- 2 chicken thighs
- 2 chicken legs
- 1⁄2 cup flour
- salt and pepper
- 2 cloves garlic, chopped
- 2 cups white pearl onions, peeled
- 2 cups small mushrooms, slice larger ones
- 2 carrots, cut in 2 inch pieces
- 1⁄2 cup cognac or 1⁄2 cup brandy
- 1 bottle Burgundy wine
- 2 cups chicken broth
- 5 sprigs fresh thyme
- 2 teaspoons herbes de provence (combo, rosemary, sage, thyme)
- 3 bay leaves
- fresh parsley, chopped,for garnish
- In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp.
- Transfer bacon to paper towels to drain.
- Coat chicken pieces in flour, salt and pepper.
- Brown chicken in hot bacon fat on both sides.
- Add garlic, onions, mushrooms and carrots.
- Saute' 2 minutes to soften.
- Pour cognac into a small glass.
- Remove pan from heat, pour in cognac, put pan back on the flame.
- Flambe' by lighting a long match and holding it just above the pot and light the fumes.
- The brandy will catch fire and the flames will burn out within 1 minute.
- (Be careful, keep the pot lid handy in case it gets away from you!) When the flames die down, gradually stir in the wine and chicken broth.
- When the wine is well blended, add the herbs.
- Cover and simmer for 1 hour.
- Remove the cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit.
- You may want to add 1 T of tomato paste or cornstarch to aid in the thickening process.
- (I prefer the tomato paste) To serve, top with reserved crumbled bacon and the fresh parsley.
- Serve atop noodles or rice.